Ingredients Jump to Instructions ↓

  1. 1 bone-in leg of lamb (5 to 6 pounds)

  2. 10 garlic cloves, quartered

  3. Coarse salt and freshly ground pepper

  4. 1/4 cup extra-virgin olive oil

  5. 1 1/2 cups dry white wine

  6. 4 cups homemade or store-bought low-sodium chicken stock

  7. 4 sprigs rosemary

  8. 1 1/2 pounds small new potatoes, halved

  9. 1 cup oil-cured black olives

  10. 1/2 cup green Cerignola olives

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.

  2. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.

  3. Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.

  4. Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.


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